Categories: Sides
Ingredients
- 3/4 cup butter
- 2 stalks celery, chopped (roughly 1/2 cup)
- 1 large sweet onion, chopped (roughly 1/2 cup)
- 1 pinch salt
- 1 pinch pepper
- 1/2 cup beer (such as Blue Moon)
- 2 large eggs
- 1 teaspoon Worcestershire sauce
- 2 cups low-sodium chicken broth
- 10 cups French bread, cubed, dried out overnight
- 10 slices thick-cut bacon, cooked, drained, and chopped, divided
- 1 cup shredded mild cheddar cheese, divided
- 1 tablespoon fresh thyme, chopped and divided
- 2 teaspoons fresh sage, chopped
Directions
-
Preheat oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray, then set aside.
-
Melt butter in a skillet over medium heat. Add celery and onions and season with salt and pepper, to taste. Cook for 6-8 minutes or until veggies are tender. Add beer to skillet and bring to a simmer. Cook for 2-4 minutes, stirring occasionally, or until liquid is reduced by 1/2 and an opaque golden color. Remove skillet from heat.
-
In a small bowl, whisk eggs until well beaten, then pour in Worcestershire sauce and chicken broth. Stir until mixed, then set aside.
-
In a large mixing bowl, add French bread, 1/2 of the bacon, 1/2 cup mild cheddar, 1/2 tablespoon thyme, and sage, then toss to mix. Pour beer buttery veggies and chicken broth mixture in the bowl and then gently mix until bread is thoroughly saturated.
-
Pour stuffing in prepared baking dish and gently smooth into an even layer. Garnish the top of the stuffing with the remaining bacon, mild cheddar, and thyme.
-
Cover baking dish with aluminum foil and cook for 40 minutes. Remove foil and bake for another 20-30 minutes or until the top of stuffing is lightly crisp and golden brown.
-
Serve Bacon Beer Cheese Stuffing immediately.